Ingredients
4 tablespoons Irish or French butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons all-purpose flour
1 teaspoon Kosher salt
¼ teaspoon pepper
2 ½ cups whole milk
1 cup Goat cheese softened
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
½ cup pancetta, diced and cooked
Directions
- Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Add pancetta, precooked. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add goat cheese and mix well until slightly melted.
- Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
NOTE: Both baking potatoes, such as Russets, and boiling potatoes, like Yukon Gold, work in these types of recipes. Baking potatoes are low-moisture, meaning they won’t hold their shape as well as other types but all their starches will help create a thick, silky sauce.
